MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Edmund's Non-Evil Turkish Delight
Categories: Candy, Snacks, Nuts
Yield: 100 Servings

MMMMM---------------------SPECIAL EQUIPMENT--------------------------
1 sm (9" x 13") rimmed baking
- sheet
Heatproof spatula or wooden
- spoon
Candy thermometer
1 lg Cutting board
Cooking spray or vegetable
- oil

MMMMM------------------------SUGAR SYRUP-----------------------------
3 c (575 g) granulated sugar
1/2 c (175 g) honey
1/2 c (120 g) water
pn Cream of tartar

MMMMM---------------------CORNSTARCH MIXTURE--------------------------
1 c (150 g) cornstarch
1 c (130 g) confectioners'
Sugar
2 1/2 c (600 g) water
1 ts (3 g) cream of tartar

MMMMM-------------------------FLAVOURING------------------------------
2 1/2 ts (12 g) rosewater
2 c (300 g) shelled roasted
- unsalted pistachios
2 Or 3 drops red food coloring
- (optional)

MMMMM-------------------FOR CUTTING & DREDGING------------------------
1/4 c Confectioners' sugar; for
- dusting the cutting board
1/2 c Cornstarch
+=SIFTED WITH=+

Generously coat the baking sheet with cooking spray, and
set it aside.

Make the sugar syrup: Combine the sugar, honey, water,
and cream of tartar in a medium-size (4-quart) saucepan,
and mix with the heatproof spatula to combine. Bring the
mixture to a boil over high heat, and insert the candy
thermometer. Reduce the heat to medium-high and cook,
without stirring, until the temperature reaches
260ºF/127ºC (hard ball stage), about 15 minutes.

Meanwhile (keeping an eye on the sugar syrup), make the
cornstarch mixture: In a large (6-quart) saucepan, whisk
together the cornstarch, confectioners' sugar, water,
and cream of tartar to combine. Once the sugar syrup
reaches 250ºF/121ºC (firm ball stage), place the
cornstarch mixture over medium heat and cook, stirring
constantly with the whisk; it will thicken and boil
quickly, 2 to 3 minutes. Turn off the heat, but leave
the mixture on the hot burner; stir well a few times
with a whisk, and set aside.

At this point, the sugar syrup should be close to
260ºF/127ºC (hard ball stage); when it reaches that
temperature, remove it from the heat and carefully pour
it into the cornstarch mixture. Stir well with the whisk
to combine. Bring everything to a low boil over medium
heat. Then reduce the heat to low and cook at a low
simmer, stirring frequently with the spatula, until the
mixture is thick and gluey and a light golden color, 30
to 45 minutes. Don't turn your back on it! You need to
make sure to scrape the bottom of the pan with the
spatula every few minutes to prevent scorching and
lumps.

Remove the pan from the heat and add the flavorings:
stir in the rosewater, pistachios, and food coloring (if
using).

Wearing oven mitts, immediately pour the candy into the
prepared baking sheet. Place a piece of plastic wrap
directly on the surface of the candy to prevent it from
forming a skin as it cools. Allow it to cool until it
has set and is firm and cool to the touch, 6 to 8 hours.

Gently peel off the plastic wrap. Dust the cutting board
with the confectioners' sugar. Run the tip of a paring
knife between the candy and the sheet, and gently turn
the candy out onto the prepared board.

Place the cornstarch mixture in a medium-size bowl.
Generously coat a sharp chef's knife with cooking spray,
and use a gentle slicing motion to cut the candy in 1"
squares. Dredge the pieces in the cornstarch mixture
until well coated.

Store the Turkish delights, layered with wax paper, in
an airtight container at cool room temperature for up to
1 month.

Liz Gutman & Jen King | December 2012

The Liddabit Sweets Candy Cookbook

YIELDMakes about 100 (1") candies

RECIPE FROM: https://www.epicurious.com

Uncle Dirty Dave's Archives

MMMMM

... The customer is not always right, the bouncer is always right.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)